Gluten-Free Nigerian Chinchin

Delight in the crispy, buttery goodness of Gluten-Free Nigerian Chinchin, a modern twist on the beloved West African snack. This gluten-free version substitutes traditional flour with a wholesome blend of rice and cassava flours, creating a unique texture that’s perfect for everyone, including those with dietary restrictions. Infused with warm spices like cinnamon and nutmeg, and lightly sweetened with sugar, these golden-brown bites offer a delightful crunch with every bite. Perfect as a teatime treat or festive party snack, this recipe is easy to master, requiring just 20 minutes of prep and simple frying techniques. Serve them fresh or store in an airtight container for a gluten-free indulgence that’s sure to please! Keywords: gluten-free chinchin, Nigerian snacks, rice flour chinchin recipe.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups Rice flour
• 0.5 cups Cassava flour
• 0.5 cups Sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 teaspoon Cinnamon powder
• 0.25 teaspoon Nutmeg
• 0.25 cup Butter (unsalted, softened)
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 2 tablespoons Milk (or milk substitute)
• 4 cups Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, combine rice flour, cassava flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix well to ensure even distribution of ingredients.

Step 2

Add the softened butter to the flour mixture and use your fingers to rub it in until the mixture resembles coarse crumbs.

Step 3

In a separate small bowl, whisk together the eggs, vanilla extract, and milk until well combined.

Step 4

Form a well in the center of the flour mixture and pour in the egg mixture.

Step 5

Stir the wet ingredients into the dry ingredients using a wooden spoon or spatula, until a dough begins to form.

Step 6

Transfer the dough onto a lightly floured surface and knead gently until smooth and pliable, about 3-5 minutes. If too sticky, sprinkle in a little more rice flour.

Step 7

Roll the dough out with a rolling pin until it reaches a thickness of about 1/4 inch.

Step 8

Using a sharp knife or a dough cutter, cut the rolling dough into small squares or strips of your desired size.

Step 9

In a deep pot, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Step 10

Carefully drop a small batch of the dough pieces into the hot oil, being careful not to overcrowd the pot.

Step 11

Fry the chinchin for about 5-7 minutes or until golden brown, stirring occasionally for even cooking.

Step 12

Once fried, use a slotted spoon to remove the chinchin and place it on a paper towel-lined plate to drain excess oil.

Step 13

Repeat the frying process with the remaining dough pieces in batches.

Step 14

Allow the chinchin to cool completely before serving. Store any leftovers in an airtight container.

Nutrition Facts

Serving size	1544.2 grams (1544.2g)

Amount per serving	% Daily Value*
Calories	10180

Total Fat 1007.20g	1291%
Saturated Fat 169.90g	850%
Polyunsaturated Fat 0.00g
Cholesterol 504mg	168%
Sodium 1208mg	53%
Total Carbohydrate 342.20g	124%
Dietary Fiber 6.60g	24%
Total Sugars 104.40g
Protein 33.60g	67%

Vitamin D 134IU	672%
Calcium 162mg	12%
Iron 4mg	24%
Potassium 528mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.8%

Protein: 1.3%

Carbs: 13.0%